Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 ½ cups crushed pineapple, drained
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons pineapple juice
- Fresh pineapple slices for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Cream the butter for 2-3 minutes, then gradually add sugar and beat until light and fluffy.
- Add eggs one at a time, mixing after each, then stir in vanilla extract.
- Combine wet and dry ingredients, mixing until just combined; add buttermilk and don’t overmix.
- Fold in crushed pineapple gently.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes until a toothpick comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For frosting, beat cream cheese until smooth, add powdered sugar, and pineapple juice, mixing until fluffy.
- Frost cooled cupcakes and optionally garnish with fresh pineapple slices.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian